Bite-size Christmas pud shaped treats, perfect for party trays and festive tables. No oven needed, just the hob and a fridge!
Ingredients: (makes approx 24)
4oz (125g) Margarine
20z (50g) Caster sugar
2 Tablespoons Golden Syrup
2 Tablespoons Milk
2 Tablespoons Cocoa powder
10oz (300g) Digestive biscuits (crushed) OR 8oz (250g) biscuits + 2oz (50g) cake crumbs
2oz (50g) Glacé cherries - chopped
Petit Four Cases
2oz (50g) dessicated coconut
mini marshmallows - finely chopped
3oz white chocolate, Green mexican paste, Red mexican paste, holly plunge cutter
1. Place the margarine, caster sugar, golden syrup and milk in a pan and heat gently until the sugar has dissolved.
2. Add the cocoa powder and half of the digestive biscuit crumbs to the pan and mix well.
3. Add the remaining biscuit crumbs and any other optional extras, mix thoroughly until everything is combined.
4. Allow the mixture to cool until it can be comfortably handled.
5. Scoop a teaspoon full of the mixture into the palm of your hand and roll into a ball, to resemble a tiny christmas pud.
6. Place each ball into a petit four case and place on a tray.
7. When all the mixture has been used, place the tray in the fridge to chill and harden.
1. Whilst the mini christmas Puds are chilling, roll out the green mexican paste thinly. Using the smallest holly plunge cutter, cut out enough holly to allow 2 for each christmas pud.
2. Break off a tiny piece of the red mexican paste and roll it into a ball using the palm of your hand - these will form the berries. Allow 2 red berries for each Christmas pud.
3. When the Christmas puds have chilled, remove the tray from the fridge, melt the white chocolate and using a teaspoon, pour a little of the chocolate over the crown of the Christmas pud to resemble brandy sauce.
4. Allow the white chocolate to set slightly, then insert two of the holly leaves into the chocolate on the top of the Christmas pud. Add two tiny red berries, then leave the chocolate to set.
Plate up and enjoy!
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